carrot cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup packed brown sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, cream together sugar and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the shredded carrots, nuts, and raisins (if using).
7. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 10 minutes before frosting.

Notes

• For a creamier cake, use buttermilk instead of regular milk.
• To prevent the cake from sticking, line the pan with parchment paper.
• Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• For an extra moist cake, brush the warm cake with melted butter or a simple syrup before frosting.
• A hand mixer makes creaming the sugar and butter much easier.